Copyright Statement

Abstract

With increased consumption of minimally processed ready-to-eat foods the potential for exposure to Listeria monocytogenes has potentially increased thus there is a need to maintain a balance between food convenience and safety. L. monocytogenes is not a homogenous species, certain strains are more resilient to stressful conditions while others are potentially more virulent. To understand the basis of these differences we are applying proteomics to determine the mechanistic aspects of environmental adaptations of L. monocytogenes in food-relevant scenarios. The goal is to define how this species grows, behaves and survives thus allowing us to fine tune food safety risk management, especially when developing new minimal food processing guidelines or allowing introduction of unpasteurised food-types such as raw milk cheeses.